Can I make Instant Pot Tomato Soup without cream cheese?

Yes, you can easily make Instant Pot Tomato Soup without cream cheese. For a dairy-free version, substitute it with coconut milk or a plant-based cream alternative. You can also skip it entirely for a lighter broth-style tomato soup, though it will be less creamy.

Can I use fresh tomatoes instead of canned?

Fresh tomatoes can be used in Instant Pot Tomato Soup, but they require additional prep. You’ll need to peel and cook them down longer to achieve the same depth of flavor as canned tomatoes. Using high-quality canned tomatoes is often more convenient and consistent.

How do I thicken Instant Pot Tomato Soup?

If your Instant Pot Tomato Soup is too thin, you can let it simmer on sauté mode after pressure cooking to reduce excess liquid. Blending the soup more thoroughly or adding extra cream cheese can also help create a thicker, creamier consistency.

Can I freeze Instant Pot Tomato Soup?

You can freeze Instant Pot Tomato Soup, but it’s best to do so before adding the cream cheese. Dairy can change texture when frozen. When reheating, simply warm the soup and stir in the cream cheese for a smooth and creamy finish.

Instant Pot Tomato Soup Easy Recipe

Name: Instant Pot Tomato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 large yellow onion, diced (about 1 1/2 cups); 3 large carrots, diced (about 1 1/2 cups); 2 large celery stalks, diced (about 1 cup); 4 cloves garlic, minced; 1 tablespoon tomato paste; 1 cup vegetable broth; 1 can (28 oz) crushed tomatoes; 1 can (14 oz) fire-roasted tomatoes; 4 oz cream cheese; 1/2 teaspoon salt (or to taste)

Description

This Instant Pot Tomato Soup is a rich, creamy, and comforting dish made with simple vegetables, canned tomatoes, and a touch of cream cheese. Quick to prepare and full of flavor, it’s the perfect cozy meal for busy weeknights or relaxing weekends.

Ingredients

Scale

1 tablespoon olive oil
1 large yellow onion, diced (about 1 1/2 cups)
3 large carrots, diced (about 1 1/2 cups)
2 large celery stalks, diced (about 1 cup)
4 cloves garlic, minced
1 tablespoon tomato paste
1 cup vegetable broth
1 can (28 oz) crushed tomatoes
1 can (14 oz) fire-roasted tomatoes
4 oz cream cheese
1/2 teaspoon salt (or to taste)

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Instructions

Set the Instant Pot to sauté mode and heat the olive oil. Add the diced onion, carrots, and celery, and cook for 3–4 minutes until softened.
Add the minced garlic and tomato paste, and sauté for 1 more minute to enhance flavor.
Pour in the vegetable broth, crushed tomatoes, and fire-roasted tomatoes. Stir well and scrape the bottom to prevent sticking.
Close and seal the lid. Set the Instant Pot to pressure cook on high for 13 minutes.
Once cooking is complete, carefully release the pressure using the venting knob.
Open the lid and stir in the cream cheese until fully melted and combined.
Use an immersion blender to blend the soup to your desired consistency.
Taste and adjust seasoning with salt if needed. Serve warm.

Notes

Use an immersion blender for easier and safer blending of hot soup.
For a vegan version, substitute cream cheese with coconut milk or plant-based cream cheese.
Scrape the bottom of the pot before pressure cooking to avoid burn warnings.
Store leftovers in the refrigerator for up to 3 days.
Freeze the soup without cream cheese and add it after reheating for best texture.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Instant Pot / Pressure Cooking
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1 1/2 cups)
Calories: 210
Sugar: 10g
Sodium: 720mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 5g
Protein: 5g
Cholesterol: 20mg